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Thrice-Spiced Twice-Baked Potatoes
Course: Side DishServings
16
Prep time
20
minutesCooking time
1
hour20
minutesCalorieskcal
Total time
1
hour40
minutesTwice-baked potatoes with a mouthwatering mix of organic spices and herbs, and a snappy litte kick from cayenne.
Ingredients
Russet potatoes washed
sea salt or pink Himalayan salt
unsalted butter, sliced into chunks
chopped cooked bacon fat strained off
sour cream
shredded sharp cheddar cheese plus more for topping
Simply Organic® Nutmeg
Simply Organic® Cardamom
Simply Organic® Thyme
Simply Organic® Sage
Simply Organic® Cayenne
green onions thinly sliced, plus more for garnish
Simply Organic® Black Pepper, to taste
Directions
- Preheat oven to 400 degrees.
- Poke each wet potato 4 to 5 times with a fork, then toss with salt. Place directly on oven rack and bake for 1 hour, until cooked through (when pierced with a sharp knife, potato feels soft all the way through). Remove potatoes from oven and lower heat to 350 degrees.
- In a large mixing bowl, combine butter, bacon bits and sour cream.
- Using a clean towel to protect your hands from the heat, cut each potato in half lengthwise. Gently scrape insides of each potato into mixing bowl with butter mixture, leaving a thin layer of potato in the skin and taking care not to tear the shell. Place hollowed-out potato shells on a baking sheet.
- Using a mixer or immersion blender, whip potato and butter mixture together. Add cheese, spices and the 5 green onions. Mix until well combined.
- Fill each potato shell, rounded, to about 1 inch above the rim, top with cheese and bake for 20 minutes, until cooked through and tops are browned. Garnish with additional green onion, and serve hot.
